Tomato machines, engineering for tomate complete plants
Tomatoes are vegetables rich in carbohydrates, minerals, and antioxidants like lycopene. They are the most cultivated vegetable in the world and are processed at an industrial level into various different products.

    MachinePoint Engineering delivers complete plants and machines for the processing of tomato into:
    • Tomato sauce
    • Tomato juice
    • Tomato paste
    • Tomato pulp
    • Tomato concentrate
    • Peeled tomatoes
    • Tomato juice
    • Diced tomatoes
    • Ketchup

    The procedure of tomato processing varies depending on the final product to be obtained. However we can describe a general tomato processing line as following:

    Receiving, washing and grading lines
    Enzymatic inactivation of the tomato juice, either with cold or heat technologies
    Peeling lines
    Dicing lines for the production of diced tomatoes
    Tomato juice extracting lines
    Tomato juice concentration technologies by evaporators
    Filling and packaging lines in aseptic, hot filling, canned or other packaging technologies

    Tomato Sauce
    After the washing, grading and preliminary crushing process, tomatoes are milled using either Hot Break milling or Cold Break milling technologies. Hot Breaking technologies produce a sauce with higher viscosity, as it quickly deactivates the enzymes, hence preventing the loss of viscosity.

    The subsequent step is to then concentrate the tomato using forced circulating evaporators. The concentrated sauce is mixed along with other ingredients; according to each processor recipe: peppers, mustard, herbs, etc. The final step is to pasteurize the mixture using tubular heat exchangers, before it is packed into any of the various packages types: cans, bricks, glass, big aseptic bags for industrial distribution, etc.

    Tomato concentrate
    This is the largest of the tomato processing industries, because tomatoes are seasonal and industrial preservation is necessary to maintain its usage throughout the year. Tomatoes are cultivated all year round in green houses; although mainly for fresh distribution.

    The process is the same as the one used for tomato sauce, up until the gridding process. The tomato is concentrated using forced circulation evaporators to reach concentrations of 30 to 32 brix. The following step is to pasteurize the concentrate using high pressure tube exchangers. Due to the high viscosity of the concentrate, these tubes are designed for pressures up to 300 bars, and are pumped by piston pumps similar to the homogenizers.

    The pasteurized tomato concentrate is usually packed into aseptic bags of 240 kg before its containment into metal drums or cardboard boxes. Under such conditions, and at room temperature, the product can be conserved and distributed throughout the rest of the year.

    The tomato concentrate can be further processed into juices, sauces, etc.

    Canned tomato or tomato in jars
    Peeled tomato and diced tomato are niche sectors in the consuming industry. Peeled tomato, diced tomato, crushed tomato, etc, are packed into cans or jars with liquid acid. They can also be mixed with other vegetables. There are plenty of mixes and presentations on the market which vary depending on each individual manufacturer.

    Processed tomato sauce
    Once again, the washing and grading lines are the same as those previously mentioned; after which point the tomato can be peeled using different processes:

    Thermo physical processes; where the skin is removed by applying live steam or hot water to the tomatoes, before being removed by rubber rollers (or by hand if a higher quality product is desired).

    Chemical processes; where the skin is burned by caustic soda spray. This procedure allows for a better finish, but produces more effluents.
    From here on, jars and cans are filled, using volumetric dozers. They are weighed (before the liquid is added), closed, and then sterilized using autoclaves or continuous pasteurizers, depending on the pH of the liquid. Cooling and labelling follows.

    Gazpacho and tomato juice
    These products are a special case, as fresh tomatoes are called for to achieve a higher quality juice or gazpacho. Greenhouse tomatoes are available all throughout the year.
    For gazpacho processing, cold extraction is always used. Along with other grinded vegetables such as peppers and cucumbers; oils, vinegars and other additives are added.

    Gazpachos and tomato juices are pasteurized using flax products so as to maintain all the organoleptic qualities of the natural fruit; and are packed into aseptic packaging, and refrigerated to keep the quality intact.
    Carton packaging ensures the best quality gazpacho; cold packing can be used simultaneously with a flax treatment which results in a high quality quality product full of rich flavours and fresh vegetables.

    Equipment required for a tomato processing plant:
    • Receiving tomato units
    • Storage tomato units
    • Peeling tomato machines
    • Tomato Skin separator machines
    • Sorting belt and elevators for tomatoes
    • Tomato fillers
    • Tomato extracting line
    • Tomato Deaerator
    • Tomato homogenizer
    • Tomato sterilizing technologies
    • Tomato pasteurizer
    • Tomato filling and packaging units


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